Back 2 Cups / 500 mL Fresh
Blueberries
1/2 Cup / 125 mL Sugar
1/4 Cup / 60 mL All-Purpose Flour
1/4 teas. / 1.2 mL Salt
1 Cup / 250 mL Non-Fat Yogurt
1/2 Cup / 125 mL 1% Milk
1-1/2 teas. / 7.5 mL Watkins Vanilla Extract
1/2 teas. / 2.5 mL Watkins almond Extract
4 Egg Whites
Powdered Sugar
Preheat oven to 350ºF / 180ºC. Place blueberries in a 9-inch / 23-cm pie plate. Place remaining ingredients, except powdered sugar, in blender container; process until smooth. Pour over blueberries. Bake for 45 to 50 minutes until mixture is puffed and golden brown. Remove from oven and let cool slightly; sprinkle with powdered sugar. Serve warm. Makes 6 servings.
Nutritional Information
Per Serving:
Calories 160, Protein 6g, Carbohydrates 32g, Sodium 170mg, Fat
0g, Saturated Fat 0g, Cholesterol 1mg, Dietary Fiber 1g
© Copyright 1999 The Rising
Stars Team
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